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🍽️ Orientalic Rice and Quinoa Salad with Pistachios

569 kcal · 30 min · 4 servings

Ingredients

• 250 g red rice
• salt
• 200 g quinoa
• 400 ml vegetable broth
• 1 pomegranate
• 1 unpeeled orange
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 2 spring onions
• 2 tbsp unsalted pistachios
• 3 sprigs mint

Instructions

1. 1. Bring water to a boil and add some salt. Cook the rice in it for about 20 minutes.
2. 2. Put the vegetable broth in a pot and bring it to a boil. Cook the quinoa in it for about 20 minutes as well.
3. 3. Let the rice and quinoa cool down. Mix both grains in a large bowl.
4. 4. Cut the pomegranate in half. Press the skin outwards to carefully remove the seeds.
5. 5. Rinse the orange under hot water and dry it. Grate the peel finely and save the zest for later.
6. 6. Peel the orange carefully. Remove the white pith as well and cut the segments out of the fruit.
7. 7. Catch the released orange juice. Whisk it with the oil, salt, and pepper to make a vinaigrette.
8. 8. Wash the spring onions and remove the ends. Cut them into thin rings.
9. 9. Roast the pistachios in a pan without fat. Take them out and let them cool down.
10. 10. Finely chop the cooled pistachios.
11. 11. Wash the mint and shake it dry. Finely chop the leaves.
12. 12. Add the mint, pomegranate seeds, orange segments, pistachios, and spring onions to the rice mixture.
13. 13. Pour the vinaigrette over it and mix everything well.
14. 14. Fill the salad into glasses. Sprinkle with the orange zest and serve.

Nutrition per serving

• kcal: 569
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 90 g